Summer coolers : Recipes of hibiscus juice and cooked mango juice

Hibiscus Juice

Hibiscus has immense health benefits and is known as the botox plant, for its  skin improving properties. Usually I make face mask and shampoo out of the flowers and leaves. But here is a different way to consume the benefits of this plant.

This super refreshing summer drink is very refreshing and rich in antioxidants.

Recipe:

Depetal 7or 8 flowers and clean them thoroughly in fresh water.

Boil these petals in 4 glasses of water. Add sugar to taste. Once the water turns blue and petals loses its color, sieve the petals out and cool the water.

Next add lemon juice to the water which is at room temperature, and then it will turn red.

Add crushed ginger/mint if you like the taste of it or you can skip it.

 

 

Cooked Mango Juice

Now you might ask what is the need to cook the mango. Well according to my grandma, it improves the taste, kills all the germs and can be stored for longer.

We use a mango variety called ‘Moovandan‘ to make this juice. We have a tree in our backyard and the ripe mangoes keeps falling when there is wind. Eventhough the fallen ones are good, they are too bruised to be cut into pieces. So the best way to make use of these, is to make a pulpy juice.

No added sugar or color 😛

Recipe:

Cut the mangoes into pieces (doesn’t matter what size). Add some water and pressure cook it for about 3 whistles. Once it cools, blend in a mixer. I don’t add sugar as the mangoes are naturally very sweet. If not, add honey or cane sugar instead of white sugar. Sieve the juice to remove the fibre. Keep it refrigerated in a bottle.

 

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